Pour into the prepared pan. Bake for 40-45 minutes until the sides of the cake are pulling away from the pan and the top of the cake is firm to the touch. Remove from heat and allow to cool on a cooling rack.

Instructions for Butter Rum Toffee Sauce:

Whisk in the cream, rum, vanilla and cornstarch. Whisk constantly allowing sauce to thicken (about 15 minutes). Note: sauce will continue to thicken when removed from heat so it may not seem as thick as it will be in the end.

Remove from heat and allow to cool and thicken. Can be stored in the refrigerator in a sealed container for 2 weeks and rewarmed when using.

I adore gingerbread and can’t wait to try this! The recipe I currently use is from our preschool’s cookbook! It’s awesome and ancient – handed down numerous generations, but slightly flawed. Looking forward to seeing how this new one compares. Thanks and happy holidays.

Gingerbread and Butter Rum Toffee Sauce? Sounds like a wonderful combination. My mom used to bake a gingerbread cake when I was a kid – it had such great flavor. In fact it looks a lot like your cake – I should go look up the recipe and compare! Anyway, super recipes, and wonderful pictures (as always). Thanks so much.

Gingerbread like this is a holiday staple in my family. My mom always serves it with a tart lemon sauce, which is my dad’s preference, or with my great grandmother’s “hard sauce,” which is probably similar to your rum sauce.

For more decadence? Sometimes my mom will split the squares of gingerbread and fill with whipped and lightly sweetened cream cheese, THEN top with lemon sauce. Oh my. Heaven on a plate!

So happy to find this recipe! I’m not a baker by any means so this recipe seems a little daunting. I might try making the sauce and using it with a regular cake. Do you know if it can be made and stored and reheated when needed for use? Or does it need to be served fresh out of the pan?

Hi Jenikah! If you are asking if the sauce may be made beforehand and rewarmed, yes it can. Just keep it sealed in the refrigerator for up to 2 weeks. It will thicken when chilled but if you rewarm it on low or leave it at room temperature it will soften. You can use it on anything too so if you are more comfortable making cake from a mix, go for it! Maybe a nice spice cake? Would be great on ice cream too.

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